Experiment with kneading (slap and fold) for 5-10 minutes if you want a more open crumb (more volume). Also experiment with changing the amount of water and switching the flour. Even when sticking with white flour, there can be huge variations. Pay special attention to the amount of protein. More than 10% is usually an indication of four with more gluten, which leads to more "professional", chewy bread. Another thing to watch out for is timing. If you put your bread in the oven while it didn't have time to rise to it's fullest, it will be too compact. If you wait for too long, it might collapse and be too compact again.
Also, cut your bread before putting it in the oven for a nice and tasty 👂!
Just my two cents. Do whatever you like, what works and makes you happy. Everyone has different tastes in bread and that's great :)
Nice! The recipe might have wanted a pullman loaf pan, but it looks like you did just fine with a standard pan. Definitely went better than my first loaf.
They're pretty nice if you're looking for consistent slice sizes. Otherwise they're a bit of a pain, since you want to make sure you have exactly the right amount of dough in there.
When it comes to bread recipes I wouldn't worry too much about being precise at first, you kind of figure out what works best for you, with your tools and your oven, so take them as a general guidance.
If you like sourdough/rye bread, give them a try once you're comfortable. Getting your own starter started can take a bit of time (lost of good info out there about it), but once you get your first decent looking loaf done you'll feel like the king and queen of the world (I know I did).
That being said, you can go really nuts with the details with this, if you ever want to achieve your perfect loaf whatever it may be.
Most bread in English supermarkets doesn't have excessive sugar. This is an American thing. We were also the guys that pretty much invented mechanically processed dough too, so it's not like we have high standards.
Definetly! Currently don't have the time, but after the summer things will settle down and I'll have more time, already bought a few books that I've started to read about how to start :)
Realised after I posted that the community was "strictly" for homemade bread, whopsi.. Bread was too good not to share :>
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